Denise's Corner

Our Interview with Morimoto Asia Sous Chef Shota Aoyagi at Disney Springs

Denise ,  , 

Hi everyone!

We had the opportunity to interview Morimoto Asia Sous Chef Shota Aoyagi as he celebrates one year at the acclaimed Disney Springs restaurant. He tells us about his background in Japan, his typical day and even his favorite event to cook for (Morimoto Asia hosts a myriad of wonderful events through the year).

Read the interview below!

Morimoto Asia Sous Chef Shota Aoyagi

Photos copyright Morimoto Asia

Can you talk about studying and learning to cook in Japan?

I really enjoyed my time in Japan. I lived in Tokyo for 8 years. There, I learned how to cook, plate, cut and manage a restaurant. What I love about Japan is that it is a place where you can experience the four seasons, where the food is delicious, and where there is a culture and history that we can be proud of on a global scale.

What techniques did you learn at Hattori Nutrition College that led you to Morimoto Asia?

I learned seasoning and cutting according to the specifications of the dish, how to fillet fish, how to clean meat, how to make sauces from fish and meat, and more. At Morimoto Asia, when I train Q-1, J-1 visa holders and local kitchen staff, I actually cook and teach them myself.

What is your typical day like at Morimoto Asia? How often do you see Chef Morimoto?

My day-to-day responsibilities include checking food quality, organizing the prep room, and creating the recipe book. We see Chef Morimoto a few times a year, but our team consults with him regularly on new menu items and updates.

Morimoto Asia Sous Chef Shota Aoyagi

Is there any special event that you particularly like cooking for?

I really enjoy  the “Momokase,”  because I can see Chef Morimoto’s cooking and techniques up close.

What can we expect at Morimoto Asia in the coming year?

In the next year, Morimoto Asia will continue to offer high-quality and creative dishes for guests to try, as well as special events for tourists and locals to look forward to. We recently launched a new lunch menu, which we are already seeing positive feedback for. I love seeing guests try new dishes and hearing what they think.